The Food Newsletter

Ingredients

Directions

1.
In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

2.
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

3.
Stir orange zest into custard. Cover and let stand 30 minutes.

4.
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

Reviews

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How would you rate this recipe?

22

ALR5707104DW

31 MAR, 2017

After seeing this recipe, I decided I should use this simple way to make basic custard for all my ice cream recipes, and I have to tell you - it works a CHARM! Thank you SO much for this. You should try melting a bar of very good dark chocolate (minimum 60%) into the custard that's been infused with the orange - a match made in heaven!

The recipe for the custard is great, but how much orange zest is a strip? This should be clearer - I used the zest of a medium sized orange, and the orange flavor is pretty subtle. Should I have used more?